Join us and Dinner Lab on Tuesday, August 18th at a secret location in New York City for a pop-up dinner highlighting Chef KPE’s progressive and eclectic cuisine paired with the Belgian style beers of Unibroue.
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Dinner Lab Members
Non-Dinner Lab Members
About The Menu - The 1960’s was the breaking point for FUNK. Music began to have attitude, food became soul food, naturalist discovered the “fresh domestic” and the way of living life changed forever! These artifacts inspired this menu, telling a story through the fermented, pickled, foraged, molecular and offal things presented.
uni & dehydrated red cabbage | black garlic glaze | horseradish & wild watercress paste
green tomatoes | crispy okra & chicharrón | fresh cayenne
mussels & fish sauce | fermented carrot Sriracha | toasted coriander
pine ash venison | corn pudding | crispy moss | pickled garlic scapes & huitlacoche
lambic sorbet & durian fruit custard | Japanese puffed rice & sesame | hokkaido milk froth
1. Blanche de Chambly | 5.0% | Belgian white ale (witbier)
2. Trois Pistoles | 9.0% | abbey style strong dark ale
3. Ephermere Pear | 5.5% | white ale fermented with fresh pears and pear juice